Ole Ole Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


8 ounces mascarpone cheese
1/3 cup pitted black olives chopped
1/4 ripe California avocado mashed
1 teaspoon fresh lime juice
1 1/2 teaspoon salt
2 1/2 tablespoons taco seasoning
1 teaspoon minced garlic
2 tablespoons chopped cilantro
3 tablespoons butter at room temperature
2 pounds freshly ground beef chuck
1/2 cup chopped scallions
1/2 cup thick salsa medium hot
3/4 cup well-crushed white corn tortilla chips
Canola oil to brush on grill
6 slices Montery Jack cheese
6 4 inch Kaiser rolls split
6 leaves Romaine lettuce
6 Romaine lettuce



Ole Ole – In medium bowl combine, mascarpone cheese, olives, avocado, lime juice, 1/2 teaspoon salt, 1 teaspoon taco seasoning, 1/4 teaspoon minced garlic and cilantro. Refrigerate until ready to use. Spicy Butter – In small bowl combine 1/2 teaspoon taco seasoning and butter. Reserve. Patties – Combine chuck, 3/4 teaspoon minced garlic, 2 tablespoons taco seasoning, scallions, salsa and tortilla chips together in a large bowl. Divide mixture into 6 equal portions and gently form each into a roll sized pattie. Brush grill with canola oil Grill patties over medium hot temperature 5 to 7 minutes on each side. Brush cut sides of rolls with Spicy Butter and place cut sides down onedges of grill during the last 2 minutes of cooking to lightly toast. Top each pattie with slice of cheese. To assemble place lettuce leaf on bottom half of roll, then a pattie, some Ole Ole and then the top of the roll. Serves 6.